lemon yoghurt cake

Recipe from Orangette

For the cake:
1/2 cup of plain yogurt
1 cup of granulated sugar
3 large eggs
1 1/2 cups of unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup of canola oil

For the glaze:
Juice from 2 lemons
1/2 cup of powdered sugar

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir until smooth. Pour and scrape the batter into a buttered 9-inch round cake pan.

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.